Inside the San Benedetto farm, in an ancient farmhouse is lodged a small oil-mill where is produced the extra virgin olive oil coming from  self cultivated olives.

The olive picking is handly-executed with some helping equipment. At the end of morning the picked olives are bring to oil-mill that begins its activity soon in the afternoon, therefore olive-pressing happens within the 6 hours from the picking.
The afternoon's olive picking reaches the oil-mill approximately at 17 o'clock and the olive-pressing finished approximately at 20 pm.

The premature olive-pressing activity prevents oxidized phenomenons  (increase of peroxides in the oil) and guarantees an high quality of the extra virgin oil.

In order to obtain good oil quality a premature olive picking is done, also if less olives are produced.

The olive-pressing is done in a cold way considering that our grinding temperature is about 26 degrees.